Winery BucchiniErcole Passerina
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Ercole Passerina from the Winery Bucchini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ercole Passerina of Winery Bucchini in the region of Marche is a with a nice freshness.
Food and wine pairings with Ercole Passerina
Pairings that work perfectly with Ercole Passerina
Original food and wine pairings with Ercole Passerina
The Ercole Passerina of Winery Bucchini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta salmon - fresh cream, zucchini and goat cheese quiche or palm trees for the aperitif!.
Details and technical informations about Winery Bucchini's Ercole Passerina.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Informations about the Winery Bucchini
The Winery Bucchini is one of of the world's greatest estates. It offers 6 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
